Bobby Flay’s Crispy Rice is the kind of dish that makes you wonder why plain ol’ steamed rice ever became the standard.
This isn’t your average side—oh no. We’re talking about golden, crunchy perfection on the outside, soft and fluffy on the inside, kissed with creamy coconut milk and fresh scallions. It’s a little fancy, a little rustic, and ridiculously good.
Think of it like the crisp edges of cornbread—only, you know, rice. Pair it with Chicken Teriyaki or a fresh Chicken Avocado Salad, and you’ve got a meal that’ll make your taste buds do a happy dance.
Now, growing up on the farm, rice wasn’t exactly the star of the dinner table. We were more of a “meat and taters” kind of family. But the first time I pressed rice into a hot skillet and heard that sizzle, I knew I’d found something special.
There’s just something about the way it caramelizes—like a well-seared steak or the crackly top of a good biscuit. If you’ve got a heavy pan and a little patience, you’re in for a treat.
So, whether you’re looking for a showstopper side or a new way to love rice, this recipe’s got your back. Give it a go, and let me know—how crispy do you like your rice?
Why I Love This Recipe (And You Will Too)
- There’s something so satisfying about hearing that sizzle and knowing you’re getting close to crispy, golden perfection.
- I love it with Chicken Teriyaki or a fresh Chicken Avocado Salad—it’s the perfect crunchy sidekick.
- I used to struggle with sticky rice, but Bobby’s technique has helped me nail it every time.
- With that irresistible crunch, even small portions feel like a full, indulgent experience!
Bobby Flay’s Crispy Rice
Equipment
- Medium saucepan
- Heavy-Duty Metal Spatula
- Cast-Iron or Nonstick Skillet
- Large bowl
- Large Baking Sheet
Ingredients
- ½ cup thinly sliced scallions
- 2 cup Carolina long-grain rice
- salt and pepper
- ¼ cup canola oil
- 1 cup full-fat, unsweetened, canned coconut milk
Instructions
- In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
- Once boiling, stir in the rice and allow it to return to a boil.
- Lower the heat to medium-low, cover the saucepan, and cook for approximately 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
- Afterward, uncover the pan and use a fork to gently fluff the rice.
- Spread the rice out in an even layer on a large baking sheet and allow it to cool completely for about 30 minutes.
- If preparing in advance, the rice can be made up to a day ahead; simply cover the baking sheet with plastic wrap and refrigerate.
- When ready to cook, mix the rice with the chopped scallions in a large bowl.
- Heat oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
- Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
- Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
- Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
- Once done, transfer the rice to a serving platter, garnish with additional scallions, and enjoy.
Notes
- Ensure the rice is completely cooled before crisping. Warm rice can become mushy and won’t crisp up properly.
- Heat the skillet over high heat but adjust if necessary to avoid burning. The goal is a golden, crispy crust, not a charred one.
- Feel free to add vegetables, herbs, or protein to the rice before crisping for added flavor and nutrition. Just make sure they’re evenly distributed.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 368 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Vitamin A | 125 IU |
| Vitamin C | 4 mg |
| Iron | 1 mg |
| Sugar | 2 g |
| Calcium | 27 mg |
Tips That’ll Ease Your Job
Tip 1: You can use other types of rice, such as jasmine or basmati, but remember that the texture may vary slightly. Adjust the cooking time if necessary to ensure the rice is fully tender.
Tip 2: You can substitute coconut milk with regular water or broth, though the coconut milk adds a rich, creamy flavor. If replacing, you may need to adjust the seasoning to taste.
Tip 3: Make sure to check the rice after 4 minutes of cooking. If it’s browning too quickly, lower the heat slightly. The goal is to achieve a golden, crispy crust without burning.
